The Best Vegan Gluten Free Beet Pulp Burgers

What to do with left over beet pulp after juicing

From my local organic grocer here in Puerto Vallarta, I bought some amazing looking beets, I washed them and put them through a Koldpresse juicer and out came this beautiful rich red beet pulp. Help, what to do?  I can’t let it go to waste… So I started to peruse my favorite vegan websites. To no avail, none of the recipes were what I was looking for. I played with some recipes and taste tested until voila – I came up with the best Vegan/Gluten Free Beet Pulp Burger I’ve ever tasted.     


Prep Time:  15 mins  (if you already have beet pulp)

Cook Time:  10 mins If you fry these beauties (recommended!)

You’ll need a food processor, and a pot for cooking the lentils, quinoa and walnuts, and a large skillet for frying the burgers.


  • 1 Flax Egg ( 1T flax seed mixed with 3T water – let sit 10 mins)
  • 2 cups beet pulp or grated beets
  • ¾ cup GF Oats
  • ½ cup cooked lentils  
  • 1/2 cup quinoa
  • 1/2 cup walnuts
  • ½ cup GF flour
  • ½ white onion , chopped small
  • 2 cloves garlic , finely chopped
  • 1 Tablespoon natural/ no sugar peanut butter (really makes the burgers stick together) 
  • 2 teaspoons Italian seasoning
  • 1/2 tsp Vegan Liquid Smoke
  • Hamburger Spice/Seasoning (see example in photo below)
  • Salt and Pepper to taste
  • Oil for frying the burgers in the pan


  • Grate beets or use the beet pulp from juicing
  • Cook the quinoa, lentils and walnuts together until water is absorbed.
  • Put all of the cooked and raw ingredients together into a food processor
  • Make your patties nice and thick.

To fry the patties:

  • Heat enough oil to cover the bottom of a pan over medium heat. When hot, add the patties. Cook them low and slow for great texture and taste. Put a top on to cook them all the way through.  Cook about 3 to 5 minutes per side, until they are nicely brown on both sides.
  • You can bake the patties at 350 for 30 mins., but sometimes they get dry in the oven.

Note on Leftovers

I have kept leftover burgers in layers of parchment paper in a glass container in my fridge for up to 5 days. They are delicious to  crumble and put into salads as well as to use for hamburgers. 

High in protein, low in fat. You’ll also get a healthy dose of iron, fiber, folate, potassium, magnesium.

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